Fish and Seafood Selections

Coquilles Saint-Jacques

Halibut For The Hell Of It

A Great Fish Selection      If you’re looking for a white fish that won’t fall apart in the skillet, and one that also tastes great, try halibut. The meat is low-fat, has a nice clean taste, and it requires little seasoning. It’s oftentimes hard to find, and it’s always pricey when its compared to other fish. Halibut is my favorite. We think of it as a rare treat, but it’s oh, so worth it.      When purchasing the filets, I ask for larger pieces cut from the center of the fish. And I…

The Shrimp Cocktail – A Retro Favorite

“Shrimp is the fruit of the sea. You can barbecue it, boil it, broil it, bake it, sauté it. There’s, um, shrimp ka-bobs, shrimp creole, shrimp gumbo, pan-fried, deep-fried, stir-fried. There’s pineapple shrimp, lemon shrimp, coconut shrimp, pepper shrimp, shrimp soup, shrimp stew, shrimp salad, shrimp and potatoes, shrimp burger, shrimp sandwich. . . That’s, that’s about it.” – Mykelti Williamson The Appetizer Of All Appetizers      Mykelti, you failed to mention the Classic Shrimp Cocktail. Of all of the ways to serve shrimp, it is my favorite. It basically is…

Cod Oven-baked With Herbs

     Have you ever kissed a cod on the lips? Me neither. As a matter of fact the thought of doing so had never even occurred to me until I read an article in The New Yorker magazine (March 27, 2017, page 19) entitled “Plane People:”      “On September 11, 2001, after flights were rerouted to their nearest airports, thirty-eight jets suddenly landed in Gander, Newfoundland, stranding some seven thousand passengers for up to five days in a town with only five hundred hotel rooms.”      The residents of Gander rose to the…